Addy Sylvester N T T, Cichy Karen A, Adu-Dapaah Hans, Asante Isaac K, Emmanuel Afutu, Offei Samuel K
Crops Research Institute (CSIR-CRI), Kumasi, Ghana.
USDA-ARS, Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, United States.
Front Plant Sci. 2020 May 5;11:444. doi: 10.3389/fpls.2020.00444. eCollection 2020.
Cowpeas provide food and income for many small-holder farmers in Africa. Cowpea grains contain substantial quantities of protein, carbohydrates, vitamins, and fiber. In areas where subsistence farming is practiced, cowpea's protein is cheaper than that obtained from other sources such as fish, meat, poultry or dairy products and combines well with cereal grains in diets. However, long-cooking times, typical of many grain legumes, is a major limitation to the utilization of cowpeas especially among the low-income and growing middle-income population of Africa. Long periods of cooking cowpeas lead to loss of nutrients, loss of useful time and increased greenhouse gas emission through increased burning of firewood. Fast-cooking cowpeas has the potential to deliver highly nutritious food to the hungry within shorter periods, encourage less use of firewood, improve gender equity, increase the consumption of cowpeas, trigger an increase in demand for cowpeas and thus incentivize cowpea production by smallholder farmers in Sub-Saharan Africa. In this study, the inheritance of storage-induced cooking time in cowpeas was investigated. Two sets of bi-parental crosses were conducted involving three cowpea genotypes: CRI-11(1)-1, C9P(B) and TVu7687. Generation means from six generations were used to determine the phenotypic and genotypic variances and coefficients of variation. Broad and narrow sense heritabilities and genetic advance percentage of mean were estimated. Generation mean analysis showed that additive, dominant, additive-additive, additive-dominant, and dominant-dominant gene actions were significant ( < 0.001). Fast-cooking trait was dominant over the long-cooking trait. Broad sense heritability for crosses C9P(B) × CRI-11(1)-1 and TVu7687 × CRI-11(1)-1 were 0.94 and 0.99 respectively while narrow sense heritabilities were 0.84 and 0.88 respectively. Genetic advances were 27.09 and 40.40 respectively. High narrow-sense heritabilities and moderate genetic advance for the fast-cooking trait indicated the presence of additive genes in the trait and the possibility of introgressing the trait into farmer-preferred varieties using conventional selection methods. However, due to significant epistatic gene effects observed, effective selection for fast-cooking trait would be appropriate at advanced generations.
豇豆为非洲许多小农户提供食物和收入。豇豆籽粒含有大量蛋白质、碳水化合物、维生素和纤维。在从事自给农业的地区，豇豆中的蛋白质比从鱼类、肉类、家禽或乳制品等其他来源获得的蛋白质更便宜，并且在饮食中与谷物搭配良好。然而，许多豆类谷物典型的长时间烹饪是利用豇豆的一个主要限制因素，尤其是在非洲低收入和不断增长的中等收入人群中。长时间烹饪豇豆会导致营养成分流失、浪费时间，并且由于木柴燃烧增加而导致温室气体排放增加。快速烹饪豇豆有可能在更短时间内为饥饿人群提供营养丰富的食物，减少木柴使用，促进性别平等，增加豇豆的消费量，引发对豇豆需求的增加，从而激励撒哈拉以南非洲的小农户种植豇豆。在本研究中，对豇豆贮藏诱导烹饪时间的遗传进行了研究。进行了两组双亲子代杂交，涉及三种豇豆基因型：CRI-11(1)-1、C9P(B)和TVu7687。利用六代的世代均值来确定表型和基因型方差以及变异系数。估计了广义和狭义遗传力以及均值的遗传进展百分比。世代均值分析表明，加性、显性、加性-加性、加性-显性和显性-显性基因作用显著（<0.001）。快速烹饪性状对长时间烹饪性状呈显性。杂交组合C9P(B)×CRI-11(1)-1和TVu7687×CRI-11(1)-1的广义遗传力分别为0.94和0.99，而狭义遗传力分别为0.84和0.88。遗传进展分别为27.09和40.40。快速烹饪性状的高狭义遗传力和中等遗传进展表明该性状存在加性基因，并且有可能使用传统选择方法将该性状渗入到农民偏好的品种中。然而，由于观察到显著的上位基因效应，对快速烹饪性状进行有效选择在后代中进行会更合适。
